Description

Dark-chocolate candy cups with a thick peanut-butter filling, finished with edible white-chocolate eyeballs and red-tinted veins piped using zip-top bags.

Ingredients

Scale

Mini paper liners: 24 liners (about 1.5–2 in / 4–5 cm wide).
Dark chocolate (for shells): 12 oz (340 g) chopped or melting wafers.
Peanut butter filling:
- 6 oz (170 g) creamy peanut butter.
- 3 tbsp (42 g) unsalted butter, softened.
- 1/2–3/4 cup (60–75 g) powdered sugar.
- 1 tsp vanilla extract (5 ml).
- 1/8 tsp (0.7 g) fine salt.
White chocolate (for eyeball): 4 oz (113 g) white chocolate, chopped.
Red-tinted white chocolate (for veins): oil-based red candy color, a tiny amount (about 1/16–1/8 tsp / 0.3–0.6 g), or red candy melts.
Extra dark chocolate (for pupils): 1 oz (28 g) dark chocolate, chopped.

Cook Mode Prevent your screen from going dark

Instructions

Prep the pan + liners. Set a muffin tin on a stable surface. Place 24 mini paper liners into the cups.
Melt the dark chocolate (shell base). Melt 340 g (12 oz) dark chocolate in a microwave-safe bowl: heat 15–20 seconds, stir, repeat until smooth. Let it cool 2 minutes so it’s fluid but not hot.
Make the first chocolate layer. Spoon about 1 teaspoon (5 ml) melted chocolate into each liner. Tilt and swirl gently or use the back of a spoon to coat the bottom evenly. Chill 10 minutes, until the chocolate looks mostly matte and set (no wet shine).
Mix the peanut butter filling. In a bowl, mix peanut butter, softened butter, powdered sugar, vanilla, and salt until thick and uniform. It should hold a soft shape when you scoop. If it’s too loose, mix in 1–2 tablespoons (8–16 g) more powdered sugar.
Form the filling centers. Scoop about 1 tablespoon (15 g) filling per cup. Roll quickly between your fingers (optional) to compact, then press one portion into each chocolate-lined cup. Press lightly so it sits flat.
Add the chocolate caps. Spoon remaining melted dark chocolate over the filling, covering completely. Tap the pan gently to level the tops.
Chill to set. Refrigerate 20–25 minutes, until firm to the touch.
Make the eyeball components. Melt the white chocolate (113 g / 4 oz) in a microwave-safe bowl in short bursts, stirring until smooth. Tint a small portion with oil-based red candy color or red candy melts (start with a tiny amount; you can’t easily “undo” strong red).
Pipe the white eyeball circles. Transfer the white chocolate to a small zip-top bag. Snip a tiny corner. Pipe a small circle (about 1/2–3/4 in / 1–2 cm diameter) onto each cup. If they look jagged, swirl the bag gently while piping.
Add the pupils. Melt the extra dark chocolate (28 g / 1 oz). Transfer to a second zip-top bag and snip a very tiny tip. Pipe a tiny dot in the center of each ivory circle.
Pipe thin red-tinted veins. Transfer the red-tinted white chocolate to a third zip-top bag. Snip for a hairline opening. Pipe 2–4 thin vein lines across part of each eyeball—keep them restrained so they look like delicate blood vessels.
Set the decorations. Chill 10 minutes to fully firm the piped details.
Serve or store. Remove from the tray. Eat chilled or let sit at room temperature 10–15 minutes for best chocolate snap.

Notes

These are chocolate cups, not truffles: the structure comes from layered, chilled chocolate. For crisp, clean edges, keep chocolate smooth (melt until fully stirred) and chill between layers. If your filling seems soft, it’s usually under-sweetened—add powdered sugar 1–2 tablespoons at a time.